Samoa Brownies Recipes

SAMOA BROWNIES RECIPE - (4.4/5)

Steps:

• Prepare brownie mix according to box directions and cool. Preheat oven to 400°F and place coconut on baking pan. Cook for 2-3 minutes. Stir coconut and cook for another 2-3 minutes until toasted. Watch closely so it doesn't burn. In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth. Add coconut and mix together. Spread over cooled brownies. Melt the chocolate in the microwave, drizzle over the coconut layer. Refrigerate 4 to 5 hours, or overnight. Remove at least 1 hour from the fridge before cutting. Remove the brownies about 20 to 30 minutes before serving, so the caramel will soften just a bit.

SAMOA® CRUNCH BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Mix oats, flour, brown sugar, and baking soda together in a large bowl. Stir in melted butter. Measure 1/3 of the oat mixture into a separate bowl; stir in chopped cookies. Reserve for the topping. Press the remaining oat mixture into the baking pan.
• Bake in the preheated oven until set, about 10 minutes. Cool for 5 minutes.
• Meanwhile, melt butter and 1/2 of the dark chocolate in a heavy 1 1/2-quart saucepan over low heat. Stir until smooth. Remove from heat and cool to lukewarm.
• Stir brown sugar and vanilla into the melted chocolate mixture. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
• Whisk flour, cocoa powder, salt, and baking powder together. Stir into the chocolate mixture. Stir in remaining dark chocolate. Spread brownie batter over the baked oat base. Sprinkle with reserved topping.
• Bake until the center is set and the topping has turned golden brown, 25 to 28 minutes. Do not overbake. Cool completely before cutting into bars.

SAMOA BROWNIE BARS

Steps:

• Preheat oven to 300. Cover baking sheet with parchment paper or aluminum foil. Spread coconut evenly over baking sheet. Bake for about 20 minutes, stirring/flipping every 5 minutes to make sure coconut browns evenly. Once done, put into a bowl so that coconut doesn't continue to brown. Set aside to cool.
• Preheat oven to 350. Combine butter, sugar, salt, and flour and cut with pastry knife, or mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch baking pan. Bake until lightly browned.
• Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining.
• When brownies are almost finished, scoop caramel topping into a heavy bottomed saucepan and heat over low until caramel is soft and easy to stir. Add toasted coconut and stir gently until evenly mixed. If brownies are not quite finished, keep this warm, stirring occasionally. Keeping the coconut caramel mixture warm will help it to spread evenly without tearing brownies apart.
• Pour coconut caramel mixture over brownies and gently spread evenly over the top.
• Place chocolate chips into a zip-loc baggie and put into microwave for 20 second intervals. Squish the bag with your fingers to mix and smooth the chocolate between intervals. When melted smooth, snip a tiny piece off of the corner of the bag and drizzle over bars.
• Cool for 30 mins, then refrigerate for another hour to set. Cut and serve.

SAMOA BROWNIES RECIPE - (4.4/5)

Steps:

• 1. Prepare and bake your brownies as directed on your brownie box in a 9x13 baking pan and letchill 2. Spread your coconut out on a baking sheet 3. Toast your coconut by baking on 350 for about 10 minutes (or until your coconut turns golden brown) 4. In a microwave safe dish, cook your 13.4oz of La Lechera and 1/4 cup evaporated milk for 2­3 minutes and mix 5. Now combine your coconut and caramel mix and mix well 6. Pour your caramel mixture over your cooked brownies 7. Now melt your chocolate chips in a microwave safe dish on 50% power for 3-­4 minutes, stirring every 40 seconds until melted 8. Pour your melted chocolate into a zip lock bag, cut the tip off the corner and begin drizzling your chocolate over your caramel covered brownies 9. Set in the fridge for about 30 minutes and enjoy!